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  1. #291
    Senior Member markenki's Avatar
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    Quote Originally Posted by DevinT View Post
    Mystery carbon is actually easier to finish than some of the other super wear resistant steels that I use.
    Sounds like you're calling Marko a wuss.

  2. #292
    Marko Tsourkan's Avatar
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    Quote Originally Posted by markenki View Post
    Sounds like you're calling Marko a wuss.
    I thought so too.

    I am almost done. Finish is not as nice on my 52100, but better than on most Japanese knives.

    I hate when it takes me so long to do things, but I always learn something new, so in this sense, it is easier to swallow.

    This knife will go for sale, as I can't justify keeping it. I don't know if I will use this steel again.

    M


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  3. #293
    Senior Member Mrmnms's Avatar
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    How does Devin suggest finishing the steel Marko?

  4. #294
    Marko Tsourkan's Avatar
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    Using silicone carbide polishing stones, if done by hand.
    I happen to have some, but resulting finish is a bit coarser than on less wear resistant steels that I finish with automotive paper.

    M


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  5. #295
    Marko Tsourkan's Avatar
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    255mm gyuto in 52100 w/ walnut saya

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    An expert is a man who has made all the mistakes which can be made, in a narrow field.
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  6. #296
    Senior Member Mucho Bocho's Avatar
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    I know I've said it before but your blades are just awesome but the handles are perfect, to me that kramer-notch on the right side is so comfortable and my preferred handle.

  7. #297
    Marko Tsourkan's Avatar
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    Thank you

    M


    An expert is a man who has made all the mistakes which can be made, in a narrow field.
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  8. #298
    Senior Member markenki's Avatar
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    Quote Originally Posted by Mucho Bocho View Post
    I know I've said it before but your blades are just awesome but the handles are perfect, to me that kramer-notch on the right side is so comfortable and my preferred handle.
    By Kramer notch, do you mean the ridge that runs along the right side of the handle (on right-handed knives)? If so, credit for that should go to traditional Japanese D-shaped handles (like you find on Shigefusas, for example), rather than to Kramer, no?

  9. #299
    Senior Member DeepCSweede's Avatar
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    Marko,

    Maybe you need the Hoss diet to get some girth to put some Oooummph into your sharpening. Just sayin maybe Paleo isn't the way to go.

  10. #300
    Senior Member Mucho Bocho's Avatar
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    Really I did not know that. Could you show me an example Mark?

    Quote Originally Posted by markenki View Post
    By Kramer notch, do you mean the ridge that runs along the right side of the handle (on right-handed knives)? If so, credit for that should go to traditional Japanese D-shaped handles (like you find on Shigefusas, for example), rather than to Kramer, no?

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